Amaretto Mousse Cheesecake

Amaretto mousse cheeesecake

Ingredients Directions

Macaroon Crust

  • 1 − 7 oz package of Coconut Lightly Toasted in the oven
  • 1/2 cup of sliced almonds lightly Toasted in the oven
  • 1 Can of Sweetened Condensed Milk
  • 1/3 cup of flour
  • 1/4 cup of margarine


  • 1 envelope of Knox Gelatin
  • 1/2 cup cold water
  • 3 − 8 oz packages of cream cheese
  • 1 − 5 oz can of evaporated milk
  • 1/3 cup of Amaretto Liquor
  • 1 −12 oz frozen whipped topping
  • 1 1/2 cups of sugar
  • 1 teaspoon of lemon juice
  • 1 teaspoon of vanilla


  • whipped topping
  • maraschino cherries
  • melted chocolate chips

Macaroon Crust

Mix well and press into a springform pan and set aside.


Sprinkle Knox over cold water and set aside to soften, stir over low heat until dissolved. Beat cream cheese with sugar until fluffy, gradually add evaporated milk and lemon juice. Gradually beat in Knox mixture, Amaretto and vanilla until blended. Fold in the whipped topping. Pour into crust and chill. Garnish with "balls" of whipped topping dotted with marachino cherries and sprinkled with sliced almonds and drizzled with ribbons of melted chocolate chips.

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